In a saucepan, heat the vegetable broth over low heat, keeping it warm but not boiling.

In a large pan, heat olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add the Arborio rice to the pan and stir for 2-3 minutes until the rice grains are slightly translucent.

Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir continuously and let each ladle of broth be absorbed before adding the next. This process will take around 18-20 minutes.

Once the rice is creamy and al dente, stir in the pumpkin puree and grated Parmesan cheese, mixing until well combined. Season with salt and pepper to taste.

Remove from heat and garnish with fresh sage or parsley before serving. Enjoy your delightful dish!